Name: Simple Rustic Pumpkin Pie
Prep time: 2 h 15 min
Cook time: 1 h 30 min
Yield: 1 pie
Ingredients: 1 pie dough crust for 9" pie pan, chilled in the refrigerator; 1- 15 oz can pure pumpkin; 1- 14 oz can sweetened condensed milk; 1 Tbsp real maple syrup; 1 Tbsp pumpkin pie spice mix; 1 tsp pure vanilla extract; 1/4 tsp salt; 2 large eggs; *optional- coarse sugar for sprinkling atop pie and cream or milk to glaze the exposed raw pie crust

It’s almost Thanksgiving! I don’t think I’ve ever had a Thanksgiving without pumpkin pie. Here is my simple rustic pumpkin pie that I make with my own pumpkin pie spice mix. Most of us enjoy pumpkin pie at least once a year. Now, we might not all like this funky orange squash pie, but nonetheless, it’s a Thanksgiving day dessert here to stay! There are slight variations of this sweet custard-like pie, but all in all most can agree it should have a spiced up custard-like filling in a flaky pie crust.

Pumpkin Pie…The Love or Hate Pie

I’ve never heard anyone claim to have a middle ground opinion on pumpkin pie. It’s hard to not like most pies. You either love or hate pumpkin pie though. I’ve always loved pumpkin pie so I can’t even begin to understand people that dislike it, but I have heard people claim to have quite a disdain for it. It must be something about the texture or the pumpkin spice flavor.

Rustic Pumpkin Pie

I believe I bake things well; I’ve never had serious issues with baking. I have never been good at is making my baked items very attractive though. I’m working on that and it’s a constant work in progress. I will bake a delicious cake, muffins, etc, but you will not see a magazine cover ready baked good that you’ll ogle over. I just don’t have a knack for making my baking pretty. In my opinion though, if it’s homemade that’s the best part! So, if you’re like me and love to bake, but get frustrated with the look of your baked goods, don’t fret, all they really care about is how good it tastes. So bake on!

The Pie Making Process

As I stated earlier, I’m still no expert on the pie making process and have a lot more to learn. As with anything, practice, practice, practice…I still get frustrated at the process of making pies, but my husband doesn’t complain. He quite enjoys the output, no matter how it looks. At least they all taste great. So play with it, enjoy the process, make mistakes and just learn from them. Try to have fun with your pie making and with time you’ll see your pies get better and better.

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Give this Simple Rustic Pumpkin Pie a try and let me know how it worked out for you!

Katia

Yields 1 pie

Serves 8

Simple Rustic Pumpkin Pie

This recipe makes one 9" pumpkin pie. This recipe gives you instructions for the full time- raw pie dough crust to the final bake with the filling. You may use a prebaked or pre-made pie dough crust if you like and just skip the 1st section of the instructions.

2 hr, 15 Prep Time

1 hr, 30 Cook Time

3 hr, 45 Total Time

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Ingredients

1 pie dough crust for 9" pie pan, chilled in the refrigerator

Pumpkin Pie Filling

1- 15 oz can pure pumpkin
1- 14 oz can sweetened condensed milk
1 Tbsp real maple syrup
1 Tbsp pumpkin pie spice mix
1 tsp pure vanilla extract
1/4 tsp salt
2 large eggs
*optional- coarse sugar for sprinkling atop pie and cream or milk to glaze the exposed raw pie crust

Instructions

Instructions for Pre-Baking Pie Crust (You may skip this section if you have a pre-baked crust already)

Roll out refrigerator chilled pie dough to about 13" in diameter on a floured surface.
Gently transfer the pie dough to pie pan, letting the edges overhang. Then trim, crimp or pinch the edges as you like making sure to leave about an inch to inch and a half over the edge for shrinkage.
Pierce the bottom and sides of the dough with a fork a few times evenly throughout the sides and bottom of the dough.
At this time preheat your oven to 350 degrees.
Return the plated dough to the refrigerator for at least 15 minutes to re-chill.
Cut out a piece of foil to fit the bottom of the pie dough. Once the dough is done chilling line the bottom of the dough with the foil, topping with dried beans or baking weights.
Bake the pie dough with the weights for 15 minutes, till edges are just starting to golden.
Remove the weights (I like to use a small measuring cup to scoop them out) and return the pie dough to the oven and bake another 10-15 minutes (once the bottom just starts to golden.
While the dough is baking this 2nd time make your pie filling.
Raise oven temperature to 425 degrees.
Let the dough cool while the oven heats and until the pan is cool enough to handle.

Pumpkin Pie Filling & Baking

Pre-heat oven to 425 degrees
Add pumpkin, condensed milk, maple syrup, pumpkin pie seasoning, vanilla and salt to a medium mixing bowl and gently whisk together. Taste your filling if you wish before you add the eggs and add more pie seasoning if you wish. If it's just right go ahead and add 2 eggs and stir till just combined.
Carefully pour your pumpkin pie filling into your prepared pie dough.
*Optional-sprinkle a small amount of coarse sugar to the top over the filling.
Bake the pie for 15 minutes, then decrease your temperature to 350 degrees.
Bake the pie for 40-50 minutes (depending on your oven) or until only the center is slightly jiggly.
Cool the pie on a rack for 2 hours and serve or refrigerate.
Once completely cool enjoy with some fresh whipped cream.